Quiche with spinach and zucchini
6 servings
30 minutes
Quiche with spinach and zucchini is a true embodiment of French cuisine, where the harmony of textures and flavors plays a primary role. The delicate crumbly pastry infused with creamy aroma encases a rich filling of soft spinach and juicy zucchini, complemented by spicy white pepper and fresh basil. Each serving of this quiche is a meeting of a crispy crust with a velvety egg filling enriched with cream and melted hard cheese. Historically, quiche originated as a dish for the peasants of Lorraine but quickly gained popularity due to its versatility: it can be served hot or cold, as a main dish or light snack pie. It pairs perfectly with green salad and a glass of white wine, turning any dinner into a true gastronomic delight.
1
Prepare the dough: Chop the chilled margarine with a knife, add flour, and knead with your hands until crumbly. Pour in water (it should be very, very cold). If there's not enough water, add a little more. The dough should be smooth and not stick to your hands. Wrap in plastic and refrigerate for 1 hour.
- Margarine: 100 g
- Wheat flour: 1.5 glass
- Water: 100 ml
2
Make the filling: In a large skillet, heat olive oil, add frozen spinach. Cover with a lid and simmer on low heat.
- Olive oil: 1 tablespoon
- Frozen spinach: 250 g
3
Cut the zucchini into small sticks. Add to the spinach. Stew for 10 minutes, add salt, and spices and herbs to taste.
- Zucchini: 200 g
- Salt: to taste
- Ground white pepper: to taste
- Basil: to taste
4
Whisk the eggs and cream, add salt. Combine with the stewed vegetables (you can use the same pan they were stewed in).
- Chicken egg: 3 pieces
- Cream 20% fat: 150 ml
- Salt: to taste
5
Preheat the oven to 180 degrees
6
Roll out the chilled dough to a thickness of about 0.5 mm. Grease the baking pan with oil, lay out the dough, leaving edges about 4 cm high.
- Olive oil: 1 tablespoon
7
Place the filling in the mold
8
Bake for about an hour. Once you see the crust starting to brown, sprinkle with grated cheese and increase the heat. It's ready in about 15 minutes (if in doubt, poke the pie with a knife. If the filling is set, you can take it out).
- Hard cheese: 50 g
